The Recipe · No.809 · Tarator (Tahini Sauce)

Tarator (Tahini Sauce), and Where to Source It

The tahini seizes into a thick paste the moment the lemon juice hits it; that is supposed to happen. Keep whisking in ice-cold water a spoon at a time and it loosens back into a pale, pourable cream.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cook0 min
Makes1 cup
CuisineMiddle Eastern
Cook it with
No-cook
Part One
The Ingredients — and where to get them
Tahini
Pure sesame paste; stir it well before measuring. A runny, quality tahini blends smoothest.
1/2 cup
Source it →
Lemon juice
Fresh juice is what thickens then brightens the sauce. A fragrant lemon is best.
1/4 cup
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Garlic
Crushed to a fine paste with salt so there are no raw chunks. Fresh, firm heads.
1 clove
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Ice water
Added a little at a time to relax the seized paste. Local.
1/4 cup
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. Mix the baseWhisk the tahini, garlic paste, and lemon juice; it will seize into a thick clump.
  2. LoosenWhisk in ice water a spoon at a time until it turns pale and pourable.
  3. SeasonAdjust with salt and a little more lemon to taste.
Part Three
The Toolkit

Mixing bowl · Whisk · Citrus press

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